Recipe: Serves 8
A rich, creamy Punjabi-style Butter Chicken that's deeply flavourful and perfect for any occasion. The secret is in the marination and using our Pind De Pantry Tadka to build the sauce.
Marination Ingredients:
| Ingredient | Amount |
|---|---|
| Chicken Thighs | 1.4 kg |
| Ginger Paste | 17g / 1 tbsp |
| Garlic | 4 cloves, peeled and crushed |
| Paprika | 2 tbsp |
| Cayenne Pepper | 1/2 tsp |
| Garam Masala | 2 tbsp |
| Oil | 1 tbsp |
| Dry Fenugreek Leaves | 1 tbsp |
| Yogurt | 1 cup |
Makhni Sauce:
| Ingredient | Amount |
|---|---|
| Butter / Ghee | 2 tbsp |
| Cloves | 2 pcs |
| Green Cardamom | 4 pods |
| Cinnamon Stick | 1/2 inch piece |
| Tomato Puree / Passata | 1/2 cup |
| Tadka | 300g (1 pack) |
| Whipping Cream | 800ml |
| Salt |
3/4 tsp or to taste as needed |
|
Dry Fenugreek Leaves |
1 tbs |
Method:
- Mix all marination ingredients with chicken and marinate for 8 to 12 hours in the fridge.
- Bake under the broiler for 15 minutes, then flip and bake for another 10 minutes.
- While the chicken is baking, prepare the Makhni Sauce.
- At medium heat, add butter/ghee to a pan. Add cloves, green cardamom, and cinnamon stick. Cook for 30 to 40 seconds.
- Add tomato puree and Tadka. Cook until oil is separated.
- Add cream and cook on medium heat for 10 minutes. Taste if salt is needed and add accordingly.
- Add the roasted chicken and cook until the sauce is thick. Add crushed fenugreek leaves to the sauce and cook for a few minutes. Set a couple of pieces aside to place on top before serving.
- Remove whole spices before serving, especially green cardamom. Drizzle with cream and serve.
Tips: Marinating overnight gives the best flavour. Remove whole spices before serving. Serve with naan or basmati rice.
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